It is very interesting to know that in almost every Indian cuisine you can find one fermented food item on the plate; be it dosa, idli, vada, dhokla, raita, naan, bhatura, curd, chutney or a humble pickle. In cuisines world over kimichi, tempeh, wine, bear, kombucha, sauerkraut, olives etc are found in different cuisines.
Fermentation is a process in which food is exposed to bacteria and yeast, either via inoculation or naturally through air; the process enrich the food with vitamin B, K, beneficial enzymes and probiotics. It also improves the shelf life of food items.
World over fermented food are found in every cuisine. Pickles top the list and are loved by all age groups. Vinegar, curd, buttermilk, aged cheese, bread, sauces, is the most popular fermented food.
Benefits of fermented food –
- In our gut there are numerous types of beneficial bacteria are found, which are helpful in better digestion and absorption of food. Fermented food enriches such bacteria and improves digestion.
- Usually our diet lack vitamin B as it is soluble in water so often it gets washed off during the process of cleaning and peeling the vegetables and fruits, so it is the good way to supplementing vitamin B (even Vitamin B12) & omega-3 fatty acids.
- In fermented food some of the best ingredients are available, that are capable of drawing out a wide range of toxins and heavy metals.
- Fermented food contains living bacteria and enzymes that tone your digestive system entirely.
So be watchful now to the food items on your plate and choose to have more of fermented food as they have the ability to do the “relishing magic” of restoring your health.
